Flash-Cured Yellowfin Tuna Rolls

Flash-Cured Yellowfin Tuna Rolls
Yields 4
Flash-Cured Yellowfin Tuna Rolls from 2014 Chef to Watch Jeremy Conner.
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  1. 1 1/2 cups kosher salt
  2. 1/4 cup ground black pepper
  3. 2 tablespoons whole fennel seeds
  4. 1 tablespoon sugar
  5. 2 tablespoons firmly packed brown sugar
  6. 2 tablespoons orange zest
  7. 2 tablespoons lemon zest
  8. 1 pound yellowfin tuna
  9. 1/2 cup red wine vinegar
  10. 1/2 cup plus 2 tablespoons olive oil, divided
  11. 1 teaspoon salt, divided
  12. 2 shallots, sliced
  13. 1/2 (12-ounce) jar roasted red peppers, drained
  14. 1/2 teaspoon minced garlic
  15. 1/8 teaspoon ground white pepper
  16. 4 ounces unsalted goat cheese
  17. 1 cup baby arugula
  18. Garnish: alfalfa sprouts
  1. In a medium bowl, combine kosher salt, black pepper, fennel seeds, sugars, and zests. Rub mixture onto tuna, and refrigerate 2 hours uncovered. Rinse tuna under cold water, and pat dry with paper towels. Refrigerate tuna 2 hours more, uncovered.
  2. In a small bowl, combine vinegar, 2 tablespoons olive oil, and 1/2 teaspoon salt. Add shallot, and let stand 2 hours.
  3. In the container of a blender, combine red pepper and garlic; process until puréed. While blender is running, slowly add remaining 1/2 cup olive oil. Season with remaining 1/2 teaspoon salt and white pepper. Set aside.
  4. Slice tuna into 10 pieces. To each slice add goat cheese, shallot, and arugula, and roll tuna around fillings. Place roasted red pepper coulis on each plate, and top with a tuna roll. Garnish with sprouts, if desired.
  5. Serve chilled.
  1. Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.
Louisiana Cookin https://www.louisianacookin.com/


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